Follow by Email

Wednesday, July 9, 2014

Pecan-Maple Sorbet Cups

"Tuile" is French for tile. Traditionally these
nutty, crisp cookies were shaped over a rolling pin or a mold and looked
like a curved roofing tile. In this recipe, the cookies are shaped in
or over muffins cups and filled with sorbet.

2. Preheat oven to 375 degrees F. Line large cookie sheets
with foil or parchment paper. If using foil, lightly grease foil; set
aside. In a small bowl, combine ground pecans, butter, and maple
flavoring; set aside.

3. Beat
egg whites with an electric mixer on medium speed until soft peaks form
(tips curl). Gradually add sugar, beating on high speed until stiff
peaks form (tips stand straight). Fold in about half of the flour. Gently stir in pecan mixture. Fold in the remaining flour until thoroughly combined.

For each tuile:

1. Drop two rounded measuring tablespoons of the batter onto prepared cookie sheets;
leave 4 inches between mounds (place only two or three mounds on each
baking sheet). Using the back of a spoon, spread each mound into a
4-inch circle. If necessary, coat the back of the spoon with nonstick
cooking spray to prevent sticking.

2. Bake
for 5 to 7 minutes or until tuiles are golden brown around edges and
centers are lightly browned. Using a wide spatula, immediately remove
the tuiles and gently press each warm tuile into a 3-1/2-inch (jumbo)
muffin cup,
pleating sides as needed to form a cup. (Or wrap each warm tuile around
the bottom of a 2-1/2-inch muffin cup, pleating sides as needed to form
a cup.) Cool tuiles until they hold their shape. Carefully remove from
muffin cups. Cool completely on a wire rack.

3. To serve, using a small ice cream scoop, scoop sorbet into tuile cups. If desired, garnish with mint leaves. Makes 10 servings.

Tip:

*Test Kitchen Tip:We do not recommend sugar substitutes for this recipe.